Servings

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1 loaf Italian Bread Loaf (cut into 4 to 6 thick slices) or 1 box of Frozen Texas Toast
4 tbsp Garlic Butter, softened
3 to 4 cloves Garlic, finely minced (adjust to taste if you like it extra punchy)
¼ tsp Paprika (just a light dusting for color)
3 Medium Roma Tomatoes, diced
8 oz Fresh Mozzarella (the ball or log style, sliced into 4 to 6 rounds)
4 to 6 large Fresh Basil Leaves (one for each slice)
1 cup Balsamic Vinegar
¼ cup Brown Sugar

Step 1: Simmer the Balsamic Glaze
In a small saucepan over medium-low heat, combine the balsamic vinegar and brown sugar.
Bring to a gentle simmer and let cook for about 10 minutes until the mixture reduces and thickens into a glossy glaze.
Remove from the heat and stir in 1 teaspoon of butter to add a beautiful shine and richness. Set aside to cool slightly.
Step 2: Prep and Broil the Bread
While the glaze is simmering, combine the soft butter and chopped garlic in a small bowl until smooth.
Spread the garlic butter generously over one side of each bread slice.
Add a quick, light sprinkle of paprika over the butter for color and flavor.
Place the bread under the broiler for about 2 minutes until the edges are golden and toasted. (Keep a close eye on it so it doesn't burn!)
Step 3: Assemble and Serve
Remove the toasted bread from the oven.
Top each slice with a piece of fresh mozzarella, a spoonful of diced roma tomatoes, and a fresh basil leaf.
Drizzle the warm balsamic glaze reduction over the top of the bruschetta just before serving. Enjoy hot!

Appetizers

Maryann's Bruschetta

25 min Serves 8 Easy

Ingredients

1 loaf Italian Bread Loaf (cut into 4 to 6 thick slices) or 1 box of Frozen Texas Toast
4 tbsp Garlic Butter, softened
3 to 4 cloves Garlic, finely minced (adjust to taste if you like it extra punchy)
¼ tsp Paprika (just a light dusting for color)
3 Medium Roma Tomatoes, diced
8 oz Fresh Mozzarella (the ball or log style, sliced into 4 to 6 rounds)
4 to 6 large Fresh Basil Leaves (one for each slice)
1 cup Balsamic Vinegar
¼ cup Brown Sugar

Steps

Step 1: Simmer the Balsamic Glaze
In a small saucepan over medium-low heat, combine the balsamic vinegar and brown sugar.
Bring to a gentle simmer and let cook for about 10 minutes until the mixture reduces and thickens into a glossy glaze.
Remove from the heat and stir in 1 teaspoon of butter to add a beautiful shine and richness. Set aside to cool slightly.
Step 2: Prep and Broil the Bread
While the glaze is simmering, combine the soft butter and chopped garlic in a small bowl until smooth.
Spread the garlic butter generously over one side of each bread slice.
Add a quick, light sprinkle of paprika over the butter for color and flavor.
Place the bread under the broiler for about 2 minutes until the edges are golden and toasted. (Keep a close eye on it so it doesn't burn!)
Step 3: Assemble and Serve
Remove the toasted bread from the oven.
Top each slice with a piece of fresh mozzarella, a spoonful of diced roma tomatoes, and a fresh basil leaf.
Drizzle the warm balsamic glaze reduction over the top of the bruschetta just before serving. Enjoy hot!